From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Tuesday, February 3, 2009
Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Masallum - Stuffed Cauliflower with Tart Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
Sunday, January 25, 2009
Chewy Oatmeal Raisin Cookies
From Everyday Food September 2008
1 1/2 c Old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour (spooned and leveled)
1/2 c raisins
1/2 tea baking soda
1/2 tea salt
6 Tb unsalted butter, room temp
1/2 c packed dark-brown sugar
1/4 c granulated sugar
1 large egg
1 tea pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat bnutter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded Tb, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12-16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24.
1 1/2 c Old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour (spooned and leveled)
1/2 c raisins
1/2 tea baking soda
1/2 tea salt
6 Tb unsalted butter, room temp
1/2 c packed dark-brown sugar
1/4 c granulated sugar
1 large egg
1 tea pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat bnutter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded Tb, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12-16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24.
Thursday, December 11, 2008
Quick Fish Tacos
Modified from Bon Appetite May 2008
1 pound frozen cod fillets from Trader Joe's
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
2 tablespoons lime juice
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
1/2 cup Cilantro
Salsa Verde
Lime wedges
Whisk mayonnaise, milk, and lime juice in small bowl. Stir in cabblage, chill. Cook fish as directed on box. Coarsely chop fish; place on platter. Serve with lime mayonnaise cabbage mixture, tortillas, chopped onion, cilantro, avocados, Salsa Verde, and lime wedges.
1 pound frozen cod fillets from Trader Joe's
Coarse kosher salt
1 cup mayonnaise
1 tablespoon milk
2 tablespoons lime juice
Corn tortillas
2 avocados, peeled, pitted, sliced
1/2 small head of cabbage, cored, thinly sliced
1/2 cup Cilantro
Salsa Verde
Lime wedges
Whisk mayonnaise, milk, and lime juice in small bowl. Stir in cabblage, chill. Cook fish as directed on box. Coarsely chop fish; place on platter. Serve with lime mayonnaise cabbage mixture, tortillas, chopped onion, cilantro, avocados, Salsa Verde, and lime wedges.
Tuesday, December 9, 2008
Sicilian Sardine Sauce
From Essentials of Classic Italian Cooking by Marcella Hazen
4-6 Servings
8 oz, net weight, drained choice canned sardines packed in olive oil
2 c finocchio leaf tops or 1 3/4 cups fresh wild fennel
salt
1 Tb black raisins
1/2 c extra virgin olive oil
2 Tb chopped onion
4 flat anchovy fillets, chopped fine
1/3 c pignoli (pine nuts)
1 1/2 Tb tomato paste, dissolved in 1 c luke-warm water together with a large pinch of powdered saffron or 1/2 tea crumbled saffron threads
Black pepper, ground fresh from the mill
1 to 1 1/2 lbs pasta (best with bucatini or perciatelli, but thick, hollow tubes work)
1/2 c dry, unflavored bread crumbs, lightly toasted in the oven or in a skillet
Wash the finocchio tops or the wild fennel in cold water. Bring 4-5 quarts of water to a boil, add salt, and as the water resumes boiling put in the greens. Cook for 10 minutes with a cover set on askew. Off heat, retrieve the cooked fennel greens using a colander spoon, but do not pour out the water in the pot. Save it for cooking the pasta later.
When cool enough to handle, squeeze the greens gently in your hand to force moisture out, then chop them.
Soak the raisins in several changes of cold water for no less than 15 minutes, then drain them and chop them.
Put water in a saucepan and bring it to a lively simmer.
Choose a saute pan that can subsequently accommodate all the ingredients except the pasta. Put in the olive oil and chopped oniion, and turn on the heat to medium. Cook the onion, stirring, until it becomes translucent. Place the saute pan over the pot with simmering water, add the anchovies, and stir them constantly with a wooden spoon, mashing them from time to tiem with the back of the spoon.
When the anchovies are nearly dissolved to a paste, return the pan to the burner over medium heat, add the greens, and cook for 5 minutes, stirring from time to time.
Add the pignoli, the chopped raisins, the tomato paste and saffron solution, salt and a few grindings of black pepper, and turn over all ingredients to season them evenly. Continue to cook at medium heat, letting all the liquid in the pan bubble away. (The sauce can be prepared several hours in advance up to this point.) Add sardines, turning them over in the sacue two or three times, then remove from heat.
Bring the water in which you cooked the fennel greens to a boil, add a little salt, and in it cook the pasta.
Toss the sardine sauce with the cooked drained pasta. Add the bread crumbs and toss again. Allow the pasta to settle several minutes before serving.
4-6 Servings
8 oz, net weight, drained choice canned sardines packed in olive oil
2 c finocchio leaf tops or 1 3/4 cups fresh wild fennel
salt
1 Tb black raisins
1/2 c extra virgin olive oil
2 Tb chopped onion
4 flat anchovy fillets, chopped fine
1/3 c pignoli (pine nuts)
1 1/2 Tb tomato paste, dissolved in 1 c luke-warm water together with a large pinch of powdered saffron or 1/2 tea crumbled saffron threads
Black pepper, ground fresh from the mill
1 to 1 1/2 lbs pasta (best with bucatini or perciatelli, but thick, hollow tubes work)
1/2 c dry, unflavored bread crumbs, lightly toasted in the oven or in a skillet
Wash the finocchio tops or the wild fennel in cold water. Bring 4-5 quarts of water to a boil, add salt, and as the water resumes boiling put in the greens. Cook for 10 minutes with a cover set on askew. Off heat, retrieve the cooked fennel greens using a colander spoon, but do not pour out the water in the pot. Save it for cooking the pasta later.
When cool enough to handle, squeeze the greens gently in your hand to force moisture out, then chop them.
Soak the raisins in several changes of cold water for no less than 15 minutes, then drain them and chop them.
Put water in a saucepan and bring it to a lively simmer.
Choose a saute pan that can subsequently accommodate all the ingredients except the pasta. Put in the olive oil and chopped oniion, and turn on the heat to medium. Cook the onion, stirring, until it becomes translucent. Place the saute pan over the pot with simmering water, add the anchovies, and stir them constantly with a wooden spoon, mashing them from time to tiem with the back of the spoon.
When the anchovies are nearly dissolved to a paste, return the pan to the burner over medium heat, add the greens, and cook for 5 minutes, stirring from time to time.
Add the pignoli, the chopped raisins, the tomato paste and saffron solution, salt and a few grindings of black pepper, and turn over all ingredients to season them evenly. Continue to cook at medium heat, letting all the liquid in the pan bubble away. (The sauce can be prepared several hours in advance up to this point.) Add sardines, turning them over in the sacue two or three times, then remove from heat.
Bring the water in which you cooked the fennel greens to a boil, add a little salt, and in it cook the pasta.
Toss the sardine sauce with the cooked drained pasta. Add the bread crumbs and toss again. Allow the pasta to settle several minutes before serving.
Monday, December 1, 2008
Padd Thai Bann Gog (Bangkok-Style)
From Cracking the Coconut by Su-Mei Yu
makes one generous serving
1/4 c vegetable oil
3 large cloves garlic, minced
2-3 oz dried wide rice noodles, softened in warm water
1 c water (or as needed)
2 Tb rice vinegar or cider vinegar
1 tea fish sauce
1/3 c diced fried tofu
1 Tb salted Tien Jing cabbage or salt-packed capers, rinsed and dried
2 Tb unsalted peanuts dry-roasted and ground
1/2 tea Roasted dried chili powder or chili flakes
1 Tb sugar
1/4 lb fresh bean sprouts (1 c)
10-12 blades Chinese chives or 2 whole scallions, cut into 1 inch lengths
1 large egg
Heat a wok over high heat for 1-2 minutes. Add 3 Tb oil and the garlic and cook, stirring to prevent burning, until the garlic is golden. Lower the heat to medium, add the noodles, and cook, stirring with two spatulas to separate the noodles. If the noodles start to clump, lower the heat and add 1 Tb water, stirring and tossing. Continuing to add water 1 Tb at a time if necessary, stir-fry until the noodles are cooked by not soggy. Add the vinegar, fish sauce, tofu, and salted cabbage and continue to cook, stirring for 1 minute. Sprinkle the peanuts, chili powder and sugar on top of the noodle mixture and stir to mix, then quickly mix in the bean sprouts and Chinese chives. Push the noodle mixture to one side of the wok and add the remaining 1 Tb oil to the center of the skillet. Break the egg directly in to the oil and scramble it lightly. When the egg begins to set, push the noodle mixture back on top of the egg, then slide the noodle mixture onto a serving platter.
makes one generous serving
1/4 c vegetable oil
3 large cloves garlic, minced
2-3 oz dried wide rice noodles, softened in warm water
1 c water (or as needed)
2 Tb rice vinegar or cider vinegar
1 tea fish sauce
1/3 c diced fried tofu
1 Tb salted Tien Jing cabbage or salt-packed capers, rinsed and dried
2 Tb unsalted peanuts dry-roasted and ground
1/2 tea Roasted dried chili powder or chili flakes
1 Tb sugar
1/4 lb fresh bean sprouts (1 c)
10-12 blades Chinese chives or 2 whole scallions, cut into 1 inch lengths
1 large egg
Heat a wok over high heat for 1-2 minutes. Add 3 Tb oil and the garlic and cook, stirring to prevent burning, until the garlic is golden. Lower the heat to medium, add the noodles, and cook, stirring with two spatulas to separate the noodles. If the noodles start to clump, lower the heat and add 1 Tb water, stirring and tossing. Continuing to add water 1 Tb at a time if necessary, stir-fry until the noodles are cooked by not soggy. Add the vinegar, fish sauce, tofu, and salted cabbage and continue to cook, stirring for 1 minute. Sprinkle the peanuts, chili powder and sugar on top of the noodle mixture and stir to mix, then quickly mix in the bean sprouts and Chinese chives. Push the noodle mixture to one side of the wok and add the remaining 1 Tb oil to the center of the skillet. Break the egg directly in to the oil and scramble it lightly. When the egg begins to set, push the noodle mixture back on top of the egg, then slide the noodle mixture onto a serving platter.
Subscribe to:
Comments (Atom)